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Steak and Queso Rice

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Mouthwatering Tex-Mex dish with tender steak, creamy queso blanco, and fluffy rice. Perfect weeknight dinner ready in 45 minutes.

Ingredients

Scale
  • 1 lb sirloin steak
  • 1 cup long-grain white rice
  • 1 cup queso blanco
  • 1 cup low-sodium beef broth
  • 1 medium bell pepper, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Heat skillet over medium-high heat. Season steak generously with salt and pepper. Sear about 4 minutes on each side until medium-rare with golden-brown crust. Remove from heat and let rest.
  2. In same skillet without washing, add chopped onion and diced bell pepper. Sauté for about 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  3. Stir in rinsed rice and beef broth, scraping up browned bits from bottom. Bring to boil, then reduce heat to low. Cover tightly and simmer for 15 minutes without lifting cover.
  4. Once rice is cooked and fluffy with liquid absorbed, stir in queso blanco until melted completely and creamy throughout.
  5. Thinly slice rested steak against the grain into strips.
  6. Spoon generous amounts of cheesy rice onto plates or bowls. Top with sliced steak and sprinkle with additional cumin or chili powder if desired. Drizzle with extra queso blanco for indulgent presentation. Serve immediately.

Notes

  • Choose sirloin or flank steak for best flavor. Chicken or shrimp can substitute for different protein.
  • Use freshly grated queso blanco for creamiest texture. Monterey Jack or white American cheese can substitute.
  • Don’t wash skillet after searing steak – those browned bits add incredible flavor to rice.
  • Add jalapeños, cayenne, or hot sauce for extra spice. Add splash of warm broth if rice seems dry before adding cheese.

Nutrition

Find it online: https://www.benefitiany.com/steak-and-queso-rice/